Cannelés de Bordeaux are traditional French pastries with dark and caramelized crust and soft almost creamy interior. As their name suggests, they originated in the region of Bordeaux but are today sold in pastry shops throughout France. What I like about the cannelés other than their taste, is that they can be bakes in different sized from small to large and can be served for breakfast, dessert or as a cocktail item. It’s worth noting, that they are great paired with red wine such as sweet dessert wines as well as with champagne.
Yields 18 small (5 cm) cannéles
2 Tbs/30g unsalted butter plus 2 Tbs for greasing
2 egg yolks
1 tsp vanilla extract
3 Tbs dark rum
1 cup bread flour (or all purpose flour)
1 cup light brown sugar
pinch of salt
2 Tbs granulated sugar for the mold
Make the batter: Combine the milk and butter and heat over gentle fire until the butter melts completely.
In a blender combine the eggs, yolks, vanilla, light brown sugar, salt, flour and the rum and blend for a few seconds. Alternatively you can use a hand or stand mixer. With the engine running on low speed slowly pour the scalded milk into the blender pitcher trough the cap and blend for 20-30 seconds. You will have 1L of thin batter. Transfer it to a large measuring cup (this will make pouring it into the mods easier) cover with cling film and refrigerate for 24 to 30 hours. Don’t rush the cannelés, letting the batter rest is essential for the flavor to develop.
Preheat the oven to 190C/375F
Prep the molds: Cannelés de Bordeaux should be brown to dark brown, crispy caramelized on the outside and very soft on the inside. There are two important things to remember here, the first is to use the right type of mold and the second is to unmld the cannelés immediately after taking them out of the oven, before they sweat in the mold. I strongly encourage you to either use the classic copper molds or the best quality non stick molds you can find and to butter them very well. If using a silicon mold you will get a rather spongecake like texture.
So, put your molds in the freezer for 10 minutes. Melt two tablespoons of butter, brush the mold thoroughly and sprinkle with sugar, this will give you this crispy caramelized skin you are after.
Bake: Fill the molds 4/5 full and bake for 60 minutes in the center of the oven. When ready, they will be brown on the outside but still very soft on the inside. Remember, it’s is important to cook them for at least 55 – 60 minutes otherwise they may be still raw on the inside.
Unmold immediately and let cool on a rack.
If you need to store them overnight, cover the cannelés de Bodreaux with paper and keep at room temperature, if you cover them with plastic they will lose their crustiness.
Wine suggestions: Sweet dessert wines or champagne.